Coconut Vodka

Coconut Vodka – Lambanog Philippines

One of the typical parts of coconut and kaong is the sap or liquid. Coconut Sap is processed to vinegar and lambanog (coconut vodka). The juice is sweet with initial sugar content of 20 %. Natural juice microflora spontaneously ferment it to coconut vodka and vinegar. Toddy processing lies in successful arrest of natural vinegar fermentation.

Wild yeast are responsible for fermenting sugars to alcohol. Then, acetic acid micro-organisms that are naturally present in sap ferment alcohol to vinegar. It calls for oxygen to take action. We’re gonna eradicate vinegar producing bacteria throughout wine making process.

Filipino Coconut Vodka

Lambanog or what they call the Filipino coconut vodka, Filipino vodka or coconut vodka is very popular in the Southern Province. Quezon is commonly known for its Lambanog (coconut vodka) and the largest producer of this durable alcoholic drink. This Filipino coconut vodka is largely delighted in by the natives and is known as the “poor man’s refreshment”. Men and women in the province enjoy this drink after a difficult day’s work in the field with their standard “tagayan” (taking turns in drinking from a solitary glass).

Lambanog Coconut Vodka has indeed been a part of the Filipino society for years and no one can exactly trace its history. Today, this renowned Filipino coconut vodka beverage is making great waves in the market and is being offered in diverse flavors from the province to the metropolis where most of the yuppies in town are now enjoying when before they can only have a taste of it if they pay a visit to the province. Exportation of this drink has certainly started just recently in the environment market offering more advantages to the distillers.

In some cases lambanog coconut vodka is being miscounted for Tuba. Both are called coconut vodka being made from the coconut sap however lambanog is made from the sap compiled from the coconut and fermented hence becoming the tuba. Tuba is primarily a fermented coconut sap when distilled comes to be the Lambanog that runs 80– 90 proof.

CLICK HERE to buy and know more about Philippine flavored Coconut Vodka, also known as flavored Lambanog.

Precisely how is the Filipino Coconut Vodka Made?

Lambanog coconut vodka is produced with the process of distillation. Throughout the afternoons the mangangarit (one who climbs the coconut trees) connects a bamboo receptacle on the coconut flowers for the sap to trickle. The next day the mangangarit climbs the tree again for gathering the bamboo receptacles with the gathered coconut sap.

The coconut sap is fermented to produce coconut toddy or just what is called the tuba. This goes through a distillation procedure to produce lambanog.

Different flavors of lambanog are actively being produced and sold not just all over the country yet around the world as well. Flavors consist of pineapple, cherry, mango and bubblegum.

Filipinos have their own way of being one-of-a-kind even in making their very own coconut vodka. Although there are additional alcoholic drinks that are being produced in the nation by distillers like the most prominent San Miguel Beer, Filipinos beloved beverage, Tanduay one of the in your area created rhums in the country and Ginebra San Miguel’s gin, one of the most well-liked drinks in the provinces however in the province of Quezon and Southern Tagalog absolutely nothing is better than their locally created Lambanog Coconut Wine.

Festivities or celebrations are not complete without the lambanog and the standard “tagayan”. So, have a shot. “Tagay na.”